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How to Calculate Food Cost in 2024 (The Ultimate Guide with Examples)

Whether you're putting together a menu for your newly opened restaurant, trying to budget for weekly expenditures, or thinking about implementing  menu engineering  practices, calculating your  food cost  percentage is one of the most essential pieces of information you can possess as a restaurant owner/operator.

This metric alone will instantly show you how much of your revenue you're spending on ingredients and food supplies. It forms the basis of  proper restaurant accounting.

Food costing  allows you to not only gauge how well your restaurant is doing in comparison to your competition, but also helps you distinguish between dishes that are bringing in the most profit and dishes that are actually losing money for your business.

This article will take you through an in-depth explanation of what food cost is as well as how to accurately calculate food cost and, more importantly, food cost percentage at your restaurant.

If you want to get straight to our free-to-use food cost calculator, click the link below to download it right now, or:

Follow these steps to calculate your food cost percentage

• Step 1: Break up each dish into its ingredients
• Step 2: Calculate the cost of each dish
• Step 3: Figure out your fixed food cost calculations, per meal served
• Step 4: Calculate what percentage of your menu price comes from food
• Step 5: Determine the target food-cost

Key Takeaways

• Food cost percentage helps you determine which menu items are most profitable and where to optimize on the cost of ingredients.
• Your ideal food cost percentage can also help you identify your ideal menu item price to maximize revenue.
• To ensure financial success at your restaurant you need to be constantly monitoring budgets and costs. It's not a one time exercise.

What is restaurant food cost?

At its core, food cost is simply the total cost of goods incurred by your restaurant on food after taking into consideration all external and implicit costs. Food cost is used by restaurant operators to determine how much money they make back on the sale of a dish compared to how much it costs to make that dish.

Food costs should take everything from fixed overheads such as labor and electricity to individual ingredient costs into consideration. Food cost helps restaurant operators better understand the profitability of their menu items, and make decisions based on that knowledge.

Setting yourself up for food costing success

As a restaurant operator, financial planning might not be what initially drew you to the industry, but it'll be what helps maintain business longevity. Budgeting in particular is essential for your restaurant's success. Many operators assume its a one and done kind of task, that only needs to be performed at brand inception or part of putting together a restaurant business plan - but that's far from the truth.

Monitoring your restaurant's financials regularly before you set out to calculate food cost percentage is essential. Using a standard restaurant POS system or table management software that integrates with a POS system , should be enough for most restaurants to setup a starting point.

If you're a little less tech savvy and want to go about doing this manually - you're going to need to keep track of a few metrics on your own:

Monitor all your figures meticulously. Understanding your prime cost, the relationship between your sales and expenses, is crucial.

Establish your accounting timeframe. While the standard for many restaurants is a four-week period, choose a duration that aligns best with your business needs.

Establish financial objectives. Budgets should not merely mirror your restaurant's financial status but should serve as navigational tools guiding your restaurant towards optimal efficiency.

Prioritize a weekly operational budget. While overarching financial assessments are vital, a more detailed operational view is beneficial. This approach aids in easier expense tracking due to its smaller, more manageable scale.

Once you have the prior tips in mind, you can start your journey towards calculating your restaurant food cost.

What is food cost percentage? 

Food cost percentage represents what portion of your money you spend on buying food and beverage supplies at your restaurant. There are multiple methods to calculate your restaurant's food cost percentage.

Food cost percentage per dish. This metric is an itemized breakdown of food cost percentage per individual dish. This helps when auditing your menu and deciding which dishes yield high profitability and which dishes could be improved/optimized.

Total food cost percentage. This top level metric helps set a benchmark for your restaurant. It looks at the cost of all your food supplies compared to your total food sales/revenue generated over a certain period of time.

Utilize food cost data to manage your overall food expenses effectively and identify opportunities for adjusting prices on certain dishes.

Why is food cost percentage important?

As a restaurant owner, profitability is probably your number one priority. We often gauge a restaurant's success by how profitable it is. Ultimately that is all that matters.

In the restaurant industry, your main method of increasing profits is through selling food. It only makes sense to understand the food cost of every dish on your menu to assess which dishes are profitable and which aren't.

Despite its importance, food costing is often not taken seriously by restaurant operators.

This could be because of the assumption that food costing is a difficult process, or because food cost isn't as tangible a cost to your business as rent and labor. Regardless, assigning value to food cost is one of the quickest methods to get to profitability.

Food costing isn't only limited to small restaurant chains. It is an industry-standard that even the biggest global restaurants put into practice.

Let's take Burger King as an example; Burger King sells around 16.7 million burgers per day. If Burger King doesn't optimize their food costs down to one cent, they are losing $167,000 per day, or $61 million a year.

Obviously, the same applies for smaller restaurants too. If you run a moderately successful independent restaurant that seats about 100 customers per day you are looking at  losing $30,000-$50,000  per year when your food costs aren't optimized.

Benefits of knowing your food cost percentage

There are several reasons why you need to calculate food cost percentage at your restaurant, but it should only take a few to convince you to start.

• It allows you to know which menu items are profitable and which aren't, preventing you from missing out on any opportunities to make more money.
• When you know which items are more profitable, you can design your menu and pricing around your food cost (this is actually a strategy most restaurants use).
• Understand how each ingredient affects your profit margins. If there is a sudden spike in the cost of beef, you will be prepared to adjust prices accordingly to protect your profit.
• Most importantly, it allows you to set a standard food cost percentage across the board, and eliminate any menu item that costs too much (or find a way to bring the food cost down).

What is a good food cost percentage?

If you're looking to maintain profitability at your restaurant, you should aim to keep food cost between 28 and 35% of your total revenue. While this is a good benchmark to set for yourself, it's important to remember that there is no one size fits all when it comes to food cost percentages, it can vary from one restaurant to another.

Let's take an example of a fast food chain and a high end steakhouse. The fast food chain could get away with 28% food cost percentage because it's products are typically cheaper to buy in bulk, while the steakhouse might need to maintain somewhere closer to 35% because of higher cost of goods.

How to calculate food cost percentage

Before you begin calculating your food cost percentage, you'll need to have a few metrics at hand.

Total food sales. The total value of your sales for the time range you are measuring.

Beginning inventory value. The total value of your inventory at the start of the time range you are measuring.

Purchases. The total value of all your purchases during the time range you are measuring.

Ending inventory. The total value of your inventory at the end of the time range you are measuring.

The food cost percentage formula

To determine your food cost percentage, begin by combining the value of your initial food inventory, and purchases, then deduct the value of your ending inventory from this total. Then, divide this figure by your total food sales.

Example food cost percentage calculation

With the formula above, let's look at how "Pizza kitchen & cafe" would calculate their food cost percentage.

Total food sales: $12,500

Beginning inventory value: $13,250

Purchases: $4,400

Ending inventory value: $12,200

Food cost percentage = (13,250 + 4,400) – 12,200/ 12,500

Food cost percentage = 0.436 or 43.6%

This means that Pizza kitchen & cafe spends 43.6% of their revenue towards paying for ingredients. This number is well above the industry standard of 28-35%, which indicates that Pizza kitchen & cafe should definitely look at either their ingredients or menu pricing.

Just to be sure though, Pizza kitchen & cafe should calculate their ideal food cost percentage and compare it to their actual food cost percentage.

What is an ideal food cost percentage?

In many full-service and quick-service restaurants, the ideal food cost percentage ranges from 28 to 32 percent on average. Of course, there isn't a precise target food cost percentage; it varies depending on the food served and the restaurant's operating expenses.

You must calculate your ideal food cost percentage to determine what is best for your restaurant.

How to calculate ideal food cost percentage

Before you set out to calculate your ideal food cost percentage, you'll need to values:

Total food cost

Total food sales

Let's use the same value as the previous example for Pizza kitchen & cafe's total food sales, which would mean their total food sales were $12,500 and let's say their total food cost was $3,500. To calculate ideal food cost percentage, you'll need to divide total food costs by total food sales.

Total food cost percentage = 3,500/12,500 = 0.28 or 28%

Based on this formula, Pizza kitchen cafe's ideal food cost percentage is 28% and their current food cost percentage is 43.6% which means they are missing out on 15.6% more revenue.

What should Pizza kitchen & cafe do next?

With ideal food cost percentage at hand, Pizza kitchen and cafe now has a few options to try to lower their actual food cost percentage.

Try to find cheaper suppliers for their ingredients and supplies

Change their menu prices

Alter the serving size of each dish

Let's take a look at how Pizza kitchen & cafe would go about changing their menu prices to increase revenue.

Before we do that though, we'll need to calculate something called "Food cost per serving".

What is food cost per serving?

Before you can set out to calculate your ideal menu prices to maximize revenue, you'll need to know how much it cost to make a specific dish, more precisely, one serving.

How do you calculate food cost per serving?

To calculate your food cost per serving, you'll need to first find the total cost of each individual ingredient that goes into making that serving.

Example of food cost per serving calculation

Going back to the example of Pizza kitchen & cafe, let's say they would like to determine the food cost per serving of their highly ordered vegetable pizza. The dish contains a variety of ingredients at varying prices per serving. They typically order their ingredients in bulk to save money, and so the numbers below are after Pizza kitchen & cafe has calculated each cost.

Pizza Dough

• Flour: 300 grams (estimated cost: $0.20)
• Yeast: 7 grams (estimated cost: $0.05)
• Water: 200 milliliters

Pizza Sauce

• Tomato Sauce: 200 grams (estimated cost: $0.25)
• Olive Oil: 15 milliliters (estimated cost: $0.10)
• Garlic: 2 cloves, minced (estimated cost: $0.05)
• Salt: 1 teaspoon
• Pepper: 1/2 teaspoon
• Italian Seasoning: 1 teaspoon

Vegetable Toppings

• Bell Peppers (Assorted Colors): 100 grams, sliced (estimated cost: $0.50)
• Red Onion: 50 grams, sliced (estimated cost: $0.15)
• Mushrooms: 75 grams, sliced (estimated cost: $0.30)
• Black Olives: 50 grams, sliced (estimated cost: $0.20)
• Spinach: 50 grams (estimated cost: $0.30)
• Mozzarella Cheese: 150 grams, shredded (estimated cost: $0.75)

Estimated total cost for ingredients (excluding water): $3.10

This means that Pizza kitchen & cafe's food cost per serving of their famous vegetable pizza is $3.10.

How to calculate ideal menu prices?

Now that we know it costs Pizza kitchen & cafe $3.10 to make one vegetable pizza and their food cost percentage is 43.6%, that makes their current menu price $7.11. But what should they charge so that they can bring down their food cost percentage to the ideal amount of 28%.

That's where the ideal menu item price formula below comes into play.

This would mean Pizza kitchen & cafe's ideal price per vegetable pizza should be 3.10/0.28 = $11.07. Based off this calculation, Pizza kitchen & cafe could be charging an extra $3.96.

That doesn't seem like much extra at first glance, but when you take that over the entire year where they sell 50 of these pizzas per day, thats an extra $72,270! And thats just off one dish. If Pizza kitchen & cafe did the same calculation for each of their dishes, they could be making upwards of an extra million per year.

Potential outcomes of menu price changes

It should be habit at your restaurant to track menu prices and subsequent sales so that its easier to make any changes that arise when food cost fluctuates. In the example of Pizza kitchen & cafe above, there are two outcomes based on changing the price per pizza from $7 to $11:

Pizzas continue to sell as previously or even increase

Pizza sales drop

Let's take a look at each outcome.

Outcome 1: Pizza sales continue as usual

If the menu price change has had no effect on demand, this could indicate that Pizza kitchen & cafe's customer base could handle even higher prices. As a restaurant operator you just want to be careful to not exceed your competitors pricing. A good way to keep tabs on what your competitors are doing to avoid this happening is to perform a restaurant competitor SWOT analysis.

Outcome 2: Pizza sales decline

If the menu price change was followed by a decline in sales for a particular item, this might indicate that you've set it too high for your customers. The issue here is that reducing the price might dip back into your potential revenue - so you want to be careful and try to maybe reduce portion sizes or negotiate lower pricing with vendors.

How to lower food cost?

So now that you have a grasp on food costing and its importance, how do you optimize it?

We've listed a few simple strategies to help you lower your food cost and keep it there to prevent overspending where you don't have to.

Increase the number of carbs on your menu. Carb-heavy dishes tend to be a lot cheaper than protein-based plates.

Design your menu to highlight the most profitable menu items.

Play around with portion sizes until you get the food cost percentage you are looking for.

Increase menu prices slightly to compensate for higher food cost dishes.

Download free food cost calculator

To make things easier for you, we have put together a  free food cost calculator  excel sheet that can streamline the entire process.

The Excel sheet not only allows you to calculate the food cost per item, but to also add important details such as pictures, notes, and allergy information about each dish.

Save yourself countless hours and download our easy-to-use food cost calculator now.

Frequently Asked Questions about Restaurant food cost

How do you calculate food costs.

To calculate food cost percentage, add your initial inventory to the sum of all your purchases and then subtract the final inventory value from the total. Finally, divide the result by total food sales.

What is food cost percentage?

Food cost ratio is the ratio of the amount of money a restaurant spends on food and beverage ingredients (food inventory) to the revenue generated when these ingredients are sold as menu items (food sales). It is expressed as a percentage of total revenue from food sales. 

What is actual food cost?

Actual food cost is the cost of all food actually consumed in the restaurant during the same period. Actual food costs account for situations such as incomplete portions, accidental waste, improper billing, or employee theft. 

What is a good food cost ratio?

In many full-service and quick-service restaurants, the ideal food cost percentage ranges from 28 to 35 percent on average.

How do I figure out how much to charge for food?

To figure out how much to charge for food at your restaurant, you need to use the "Ideal menu item price" formula - which divides the cost per serving by your ideal food cost percentage. This gives you a great starting point when menu pricing - provided you continue to monitor sales after any price change to ensure you haven't eaten into your own sales.

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Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

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Food Cost Percentage: What It Is, & How to Calculate It

Table of contents.

In the best of times, running a restaurant can be a challenge, with tight margins, high turnover,  and a demanding schedule. In the past few years, it has become even more difficult.

Restaurants across the country are facing dire circumstances due to issues like COVID-19, inflation, and even wars that are affecting the price of food. 

One way that many restaurant owners can tighten their belts and increase their profits is by calculating and reducing their food cost percentages. This technique can be used at any time, not just during a health crisis or during periods of high inflation.

Determining your food cost percentage is the most effective way to ensure that your restaurant thrives. By taking a close look at your food costs, you can tailor your menu and make changes to remain profitable. Below, we outline the basics of the food cost percentage, including how you can calculate it for your own menu.

Based in Michigan, Budget Branders works with restaurants throughout the United States to help them create high-quality promotional products that they need at a fair price. We have a full range of disposable products, each of which can be printed with your restaurant’s name and logo. Reach out to a member of our branding team to learn more.

What Is Food Cost Percentage?

Food cost percentage is a way to determine how much your restaurant makes on any given dish. An item’s food cost is the ratio of ingredients and the revenue that those ingredients generate when sold. It is always expressed as a percentage.

The Easiest Way To Think About Food Cost Percentage

The easiest way to think about food cost percentage is in terms of how much you make for each dollar in food sales. For example, if your food cost percentage is 30%, then for every dollar in sales that your restaurant brings in, you will be spending 30 cents on the food or raw ingredients required to make the food.

Food cost is often used to determine the price of a dish in a restaurant. Business owners want to make sure that they aren’t selling their products at a loss, so they use this number to set a price. For example, if a restaurant sells a basket of chicken wings that has $3.00 in ingredients (chicken, sauce, celery, blue cheese dressing), then it will want to set the price for that basket of wings over $3.00 based on their preferred food cost percentage.

Food cost percentage can be calculated for a restaurant as a whole, a single location, or even for a specific menu item. For example, if your food cost percentage for chicken wings is 27%, then you are spending 27 cents on food for every dollar of wing sales.

What Food Cost Percentage Doesn’t Account For

Of course, food cost percentage is just one factor that goes into how much profit your restaurant will make. You will also have to take labor, utilities, rent or mortgage expenses, and other costs when you figure out what to charge and how to turn a profit. However, it is critical to understand how much money you are spending on raw ingredients as a percentage of the price of a particular dish if you want to keep costs under control and profits high.

Why Is Food Cost Percentage Important?

Food cost is one of the key indicators of profitability for a restaurant. If a restaurant allows its food costs to get too high in relation to menu prices, its profit margins become even tighter — and the business may fail.

Restaurants run on incredibly tight margins as it is. Any change in the price of goods or the number of sales can significantly affect a restaurant’s bottom line. For example, if the price of meat shoots up (as it did during the COVID-19 pandemic), then it can impact profitability unless the menu price changes as well.

Understanding food cost percentages is critical to running a successful restaurant. If your food cost percentage is too high, then you might not be able to turn a profit. Conversely, if it is too low, you may be overcharging – and that could be reflected by low sales.

Consider the chicken wing example above. If your food cost percentage is 50% for those wings, then you’ll only be making 50 cents per dollar – which may not be enough to stay afloat, particularly if other menu items have similarly high food cost percentages. On the other hand, if the food cost percentage for the wings is 15%, it may be a sign that the price is too high – which could turn off customers.

If you find that your food cost percentage for a particular menu item – or for your restaurant – is too high, then you may need to raise prices, switch to lower-cost ingredients when possible, or remove the item from the menu entirely. For example, in response to rising food costs due to inflation in 2022 and 2023, many restaurants chose to increase prices to ensure that they could remain profitable.

When you have a dish that has a particularly low food cost percentage, it can be helpful to promote it more to boost sales. For example, some menu items may be relatively inexpensive to make – but you can charge a fairly high price for the finished dish. Pushing items with lower food cost percentages – such as by having servers talk them up as their favorite dishes – can help increase overall profits.

Calculating food cost percentage is a necessary step to set menu prices, but it has other benefits as well. When you understand the food costs for each item on your menu, you will have a better idea of whether your ingredients are too costly. If your percentages are high, it may be time to find different food suppliers or to renegotiate terms with existing suppliers. In this way, you can maximize profits and ensure that your restaurant profit margin is as high as possible.

Ultimately, there are three primary benefits to calculating the food cost percentage for your restaurant. First, you can price each menu item appropriately and then promote the items with the lowest food cost percentage, which can increase profits. Second, you can change up your menu as needed to remove items that simply are not profitable. Third, you can use food cost percentages to monitor price changes so that you can protect your business from the ups and downs of supply chain fluctuations.

By closely monitoring food cost percentages, restaurant owners can know when to change menu prices, look for new suppliers, or even switch up their menu entirely to stay profitable. While doing this requires a certain amount of work, it is critical to your success as a restaurateur.

What Is A Good Food Cost Percentage?

There really isn’t a single percentage that could be considered good for the entire restaurant industry. Food cost percentage is going to vary depending on a number of factors, including location, type of food served, complexity of dishes, and more.

While there may not be a “good” food cost percentage, you can benchmark your food cost percentage against the average range. On average, many restaurants aim to keep food costs between 28 and 35% of their revenue. This number can vary significantly based on a particular business’ needs. Fast food restaurants or restaurants in smaller towns can still operate profitably with a food cost percentage above 35%.

When you are sitting down to figure out your food cost percentage, remember that while 28 to 35% is a good guideline, it isn’t necessarily the best option for your restaurant. To determine that number, you will need to calculate your restaurant’s ideal food cost percentage (explained below). You can also take into account other factors, such as the comparatively high-profit margins on things like alcoholic beverages.

How Can I Figure Out My Food Cost Percentage?

Calculating food cost percentages isn’t difficult. However, it can be a bit time-consuming, as you gather information related to your expenses, break down those expenses into individual servings, and put together data on your sales.  To get started, you will need three things:

• Inventory cost, including both the value of your inventory at the beginning of the week and the value at the end of the week
• Purchases made during the week
• Total food sales

The Food Cost Formula

You can calculate food cost percentage by using this simple food cost formula:

Food Cost Percentage = (Beginning Inventory + Purchases – Ending Inventory) / Sales

This formula can be used to determine your total food cost percentage or the percentage for your restaurant as a whole.

To calculate the food cost percentage, add the value of the inventory at the beginning of the week to the value of your purchases made during the week. Then subtract the value of your inventory at the end of the week. This number — your food costs — is then divided by your total food sales. We’ve created a free food cost calculator you can use below so that you don’t have to run these calculations by hand. 

For food cost percentage per menu item, you will need to tweak the formula slightly: total cost of dish per serving for ingredients divided by the menu price of the dish x 100. For example, if it costs you $6 in ingredients to make a large pepperoni pizza, and you have it priced at $18, then your food cost percentage is 33% (6 divided by 18 times 100 = 33).

Importantly, many software programs can automatically calculate food cost percentages. By integrating your point of sale (POS) system with inventory management software, you can quickly learn individual food cost percentages for each menu item. You can also track sales and see if you need to make any adjustments based on the food cost percentage.

We’ve created a free food cost calculator you can use below, so that you don’t have to run these calculations by hand.

Calculate Your Food Cost Percentage

Enter the total dollar value of your food supplies available at the beginning of the period.

Enter the dollar value of food supplies you purchased during the period.

Enter the total dollar value of your food supplies available at the end of the period.

Enter in your total sales for the period.

Food Cost Percentage

For example, if you have a beginning inventory value of $15,000 at the start of the week, made $3,000 in purchases throughout the week, and had an ending inventory value of $12,000, your food costs were $6,000 ($15,000 + $3,000 – $12,000 = $6,000). If your total food sales were $14,000, then your food cost percentage is 42.85% ($6,000 divided by 14,000 = 0.4285). This means that 42.85% of your total revenue went towards paying for ingredients, which is higher than average.

For many restaurants, a food cost percentage of 42.85% is too high. There are a number of ways that this hypothetical restaurant can cut costs and reduce its actual food cost percentage to meet its ideal food cost percentage.

For example, if the restaurant’s food costs went up due to waste in the kitchen, the owner could work with the chef and staff to reduce costs associated with spoiled foods or throwing too many ingredients away.

Calculating Ideal Food Cost Percentage

The actual food cost formula accounts for theft and waste by factoring in your ending and starting inventory. In an ideal world, there would be no theft or food waste. If you’re working to eliminate food theft and waste, you can calculate your ideal food cost percentage. The ideal food cost percentage only accounts for total costs and sales for each menu item. The closer your actual food cost percentage gets to your ideal food cost percentage, the more you’ll have reduced food waste and theft.

The ideal food cost formula is as follows:

Ideal Food Cost Percentage = Total Cost Per Dish / Total Sales Per Dish

You can determine your ideal food cost percentage by dividing your total food costs for a set period of time by the total food sales for that same period. For example, if your total food costs are $3,000 and your total food sales are $8,800, then your ideal food cost is 0.34, or 34%.

Once you know your ideal food percentage, you can use this number to set menu prices — and to reconfigure them as necessary. Consider a restaurant that sells a turkey club sandwich with fries for $12.99. The cost per serving of this is $4.75. When you divide $4.75 by 0.34 (the ideal cost percentage for this restaurant), you get $13.97. This menu item is underpriced and currently represents a food cost of 36.5%. Pricing it at $13.99 will ensure that the restaurant stays on track financially.

Going through your menu to determine the food cost per serving and determining whether it meets your ideal food cost percentage may seem tedious. But in the restaurant business, where every penny counts, it is vital to your success. 

How To Decrease Your Food Cost Percentage

There are several things you can do to reduce your food cost percentage if your percentage is too high. These tips can also help to increase your profitability as a restaurant.

• Add more carbs to the menu: Carbs are more filling than protein or fat and they tend to be cheaper than other ingredients. You can buy carbs like pasta and potatoes in bulk at very affordable prices.
• Raise menu prices: Has it been a while since you’ve raised your menu prices? It could be time to revisit your prices and consider raising prices to match rising costs. Raising menu prices is the easiest way to decrease your food cost percentage.
• Shop for new ingredient vendors: Vendors change pricing all the time. Shopping for vendors is a never-ending cycle. You may have gotten the best price on tomatoes a year ago with your current vendor, but that may no longer be the case today. Occasionally reach out to new vendors for quotes to work on reducing your inventory costs.
• Keep portion sizes under control: Your prices are based on specific portions of food. It’s important to make sure staff is providing food portions that match what you’ve priced into the menu. If dishes are constantly being returned with large quantities of leftovers, or customers are frequently requesting boxes to take food home, it could be a sign that your portions may be too large and can be reduced. Smaller portions means less inventory used, which helps to decrease your food cost percentage.
• Reduce free items: Many restaurants will provide free baskets of bread or chips to guests. These free items will raise your food cost percentage. You don’t necessarily have to eliminate these free items, but you can place a limit of one free basket per table instead of offering unlimited free refills.
• Change your menu to match the season: Ingredients that are in-season tend to cost less than ingredients that are out-of-season. Changing your menu every season to feature seasonal ingredients can save you money and reduce your food cost percentage.
• Conduct a menu engineering analysis: A menu engineering analysis involves determining the exact cost of each menu item, categorizing menu items by profit and popularity, and then adjusting your menu to remove items with higher food cost percentages and promoting items with lower food cost percentages.
• Rewrite menu descriptions: Rewriting your menu descriptions can help you make lower food cost percentage items sound even more appealing.
• Minimize food waste: Minimize waste by ensuring that you are not over-ordering or over-prepping food. For example, if you are regularly throwing out produce because it goes bad before it can be used, then you may need to order less produce – or run specials designed to use up perishable items before they go to waste. Similarly, if your staff is preparing too much of a given item and it is getting tossed at the end of a shift, you may ask them to cut back on their preparations.
• Regularly track food cost percentages: Use technology to stay on top of your food cost percentages, inventory, and other factors. Running a restaurant requires constantly monitoring what may seem like 100 different things at once. Using restaurant software can reduce this burden by generating automatic reports. Just make sure that you are reviewing the reports regularly to keep on top of food cost percentages and other issues.

While food costs are one of your largest expenses, food isn’t your only expense. Keep in mind that there may be other ways to cut costs and increase profitability if you feel you’ve done all that you can with your food costs. 

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If you’re interested in learning more or would like a quote, contact us today by pressing the live chat button, calling 888-373-4880, or filling out a contact form .

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Food Costing

11 Controlling Food Costs

Food service establishments are businesses. In order to stay in business, everyone involved with the enterprise should have at least a basic idea of how costs are determined and how such costs have an impact on an operating budget.

Food costs are controlled by five standards to which all employees and managers must adhere:

• Standard purchase specifications
• Standard recipes
• Standard yields
• Standard portion sizes
• Standard portion costs

To calculate the cost of each item, you need to understand the relationship between standardized recipes , standard portions, and yield tests. All of these play a role in calculating the cost of each item on your menu.

After goods are ordered, there should be no surprises when the goods arrive. The more specific the order, the less the chance of receiving supplies that are too high in price, too poor in quality, or too many in number.

Specifications can include brand names, grades of meat, product size, type of packaging, container size, fat content, count per kilogram, special trimming, and so on. The specifications should be specific, realistic, and easy to verify.

Precise specifications can:

• Reduce purchasing costs as higher quality products need not be accepted
• Ensure constant quality in menu items
• Allow for accurate competitive bidding among suppliers and so reduce costs

Specifications usually do not include general delivery procedures or purchase price. Directions and prices can change quickly. Specifications should be well thought out and are usually not subject to quick change.

Standardized Recipes

A standardized recipe is one that holds no surprises. A standardized recipe will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions. A standardized recipe usually includes:

• A list of all ingredients including spices and herbs
• Exact quantities of each ingredient (with the exception of spices that may be added to taste)
• Specific directions for the order of operations and types of operations (e.g., blend, fold, mix, sauté)
• The size and number of portions the recipe will produce

Standard Yields

The yield of a recipe is the number of portions it will produce. Standard yields for high-cost ingredients such as meat are determined by calculating the cost per cooked portion. For example, a 5 kg roast might be purchased for $17 a kilogram. The cooked roast is to be served in 250 g portions as part of a roast beef dinner. After trimming and cooking, the roast will not weigh 5 kg, but significantly less. By running a yield test , the cost per portion and unit weight, and the standard yield and yield percentage, can be determined.

Standard Portions

A standard recipe includes the size of the portions that will make up a serving of the recipe. Controlling portion size has two advantages in food management: portion costs for the item will be consistent until ingredient or labour costs increase, and customers will receive consistent quantities each time they order a given plate or drink.

Standard portions mean that every plate of a given dish that leaves the kitchen will be almost identical in weight, count, or volume. Only by controlling portions is it possible to control food costs. If one order of bacon and eggs goes out with six rashers of bacon and another goes out with three rashers, it is impossible to determine the actual cost of the menu item.

Adhering to the principles of standard portions is crucial to keeping food costs in line. Without portion control, there is no consistency. This not only could have drastic effects on your food costs (having no real constant costs to budget for) but also on your customers. Customers appreciate consistency. They expect that the food you prepare will taste good, be presented properly, and be the same portion size every time they order it. Consider how the customer would feel if the portion size fluctuated with the cook’s mood. A cook’s bad mood might mean a smaller portion or, if the cook was in a good mood because the work week was over, the portion might be very large. It may be hard to grasp the importance of consistency with one single portion, but consider if fast-food outlets did not have portion control. Their costs as well as their ordering and inventory systems would be incredibly inaccurate, all of which would impact negatively on their profit margin.

Strict portion control has several side benefits beyond keeping costs under control. First, customers are more satisfied when they can see that the portion they have is very similar to the portions of the same dish they can see around them. Second, servers are quite happy because they know that if they pick up a dish from the kitchen, it will contain the same portions as another server’s plate of the same order.

Simple methods to control portion include weighing meat before it is served, using the same size juice glasses when juice is served, counting items such as shrimp, and portioning with scoops and ladles that hold a known volume. Another method is using convenience products. These products are received usually frozen and are ready to cook. Portions are consistent in size and presentation and are easily costed out on a per unit basis. This can be helpful when determining the standard portion costs.

Standard portions are assured if the food operation provides and requires staff to use such tools as scales, measured ladles, and standard size scoops. Many operations use a management portion control record for menu items, similar to the one shown in Figure 8. The control record is posted in the kitchen so cooks and those who plate the dishes know what constitutes standard portions. Some operations also have photographs of each item posted in the kitchen area to remind workers what the final product should look like.

Figure 8: Portion control record

Standard Portion Costs

A standard recipe served in standard portions has a standard portion cost. A standard portion cost is simply the cost of the ingredients (and sometimes labour) found in a standard recipe divided by the number of portions produced by the recipe. Standard portion costs change when food costs change, which means that standard portion costs should be computed and verified regularly, particularly in times of high inflation. If market conditions are fairly constant, computing standard portion costs need not be done more than every few months.

Details about recipe costs are not usually found on a standard recipe document but on a special recipe detail and cost sheet or database that lists the cost per unit (kilogram, pound, millilitre, ounce, etc.) and the cost per amount of each ingredient used in the recipe or formula.

The standard portion cost can be quickly computed if portions and recipes are standardized. Simply determine the cost of each ingredient used in the recipe and ingredients used for accompaniment or garnish.

The ingredients in a standard recipe are often put on a recipe detail sheet (Figure 9). The recipe detail sheet differs from the standard recipe in that room is provided for putting the cost of each ingredient next to the ingredient. Recipe detail sheets often have the cost per portion included as part of their information, and need to be updated if ingredient costs change substantially. They can also be built in a POS system database or spreadsheet program that is linked to your inventory to allow for the updating of recipe costs as ingredient costs change.

Figure 9: Menu item – Seafood Newburg

Yield: 10 portions Portion size: 125 g of seafood Selling price: $12.99 Cost/portion: $4.07 Food cost %: 31.3%

Procedure:  Quarter the scallops, dice the lobster meat, halve the shrimps, and chop the sole before sautéing well in melted butter. Add sherry and simmer for a few minutes. Add the fish velouté sauce and paprika and continue to simmer. Combine the egg yolks and the heavy cream before adding them slowly to the simmering pan. Season to taste with salt and white pepper. Serve in patty shells.

Note that the portion cost and selling price used in Figure 9 is for the Seafood Newburg alone (a true à la carte price) and not the cost of all accompaniments found on the plate when the dish is served.

For example, the cost of bread and butter, vegetables, and even garnishes such as a wedge of lemon and a sprig of parsley must be added to the total cost to determine the appropriate selling price for the Seafood Newburg.

Costing Individual Items on a Plate

If you need to determine the total cost of a plate that has multiple components, rather than a recipe, you can follow the procedure in the example below.

Standard order of bacon and eggs: the plate contains two eggs, three strips of bacon, toast, and hash browns.

The cost of ingredients used for accompaniment and garnish can be determined by using the standard portion cost formula, which is the purchase price of a container (often called a unit) divided by the number of portions in the container. That is,

standard portion cost = unit cost ÷ portions in the unit

An example is a carton of eggs. If eggs cost $2.00 a dozen and a standard portion in a menu breakfast item is two eggs, the standard portion cost can be found.

Recall the equation:

Now, find the portions in the unit.

portions in the unit = number in unit ÷ number in a portion

That is, there are six 2-egg portions in a dozen eggs.

Substitute the known quantities into the equation.

standard portion cost  = unit cost ÷ portions in unit

= $2.00 ÷ 6

You could get the same answer by calculating how much each egg in the dozen is worth ($2.00 ÷ 12 = $0.17) and then multiplying the cost per egg by the number of eggs needed ($0.17 × 2 = $0.34). No matter what method is used, the standard portion of two eggs in this order of bacon and eggs has a standard portion cost of $0.34.

You can find the standard portion cost of the bacon in the same way. If a 500 g package of bacon contains 20 rashers and costs $3.75, the standard portion cost of a portion consisting of four rashers can be found quickly:

portions in the unit = 20 ÷ 4

standard portion cost = unit cost/portions in unit

= $3.75 ÷ 5

The bacon and eggs on the plate would have a standard portion cost of $1.09. You could determine the cost of hash browns, toast, jam, and whatever else is on the plate in the same manner.

Often, restaurants will serve the same accompaniments with several dishes. In order to make the costing of the entire plate easier, they may assign a “plate cost,” which would include the average cost of the standard starch and vegetable accompaniments. This makes the process of pricing daily specials or menu items that change frequently easier, as you only need to calculate the cost of the main dish and any specific sauces and garnishes, and then add the basic plate cost to the total to determine the total cost of the plate.

Figures 10 and 11 provide an example for calculating the basic plate cost and the cost of daily features.

Consistent, tested recipe that is used by everyone in the kitchen to prepare the same product.

Amount of usable product.

A test to determine the net or edible product (EP) weight from the gross or as purchased (AP) weight.

The cost of a single portion.

Any revenue left over after all costs have been covered.

Basic Kitchen and Food Service Management Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License , except where otherwise noted.

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Food Prices for Nutrition DataHub: global statistics on the Cost and Affordability of Healthy Diets

• Methodology

The  Food Prices for Nutrition DataHub  provides access to global statistics on the cost and affordability of healthy diets and related indicators. These data use food item availability and prices from the  International Comparison Program (ICP), combined with food composition data and nutritional requirements from a wide range of sources including national dietary guidelines.

The 33 indicators and their metadata cover:

• Cost of a healthy diet, per person per day
• Cost of an energy sufficient diet and a nutrient adequate diet, per person per day
• Cost per person per day, cost share, and cost relative to starchy staples of different food groups (fruits; vegetables; starchy staples; animal-sourced foods; legumes, nuts and seeds; and oils and fats)

Diet affordability

• Share of the population and number of people who cannot afford each diet cost
• Ratio of each diet cost to observed national average food expenditures
• Ratio of each diet cost to the food component of the international poverty line

For further information on definitions and methods please refer to  Methodology . 

[  Back to page top  ] 

DATA HIGHLIGHTS

• In 2021 the global average daily cost of a healthy diet in current purchasing power parities was $3.66. In low-income countries the average cost was $3.37, while in high-income countries it was slightly higher at $3.43. The highest cost was observed in upper-middle-income countries, where a healthy diet cost $3.91, while in lower-middle-income countries the average was slightly less at $3.88.
• These diet costs are much higher than the current international poverty line of $2.15 per day and significantly higher than the $1.12 food poverty line, which is set at 52% of the international poverty line based on the average share of income that households in low-income countries spend on food.
• Comparing these costs with income distribution data provides a measure of the affordability of the diet. Around 42% - or 3.1 billion - of the global population could not afford a healthy diet in 2021. In low-income and lower-middle-income countries the proportions were 86% and 70% respectively, and in the ten most afflicted countries over 90% of the population could not afford a healthy diet.
• These headline data are available for the years 2017 to 2021. The share of the population unable to afford a healthy diet fell across all income groups and most regions between 2017 and 2019 but rose again in 2020 before decreasing again in 2021. This may be attributed to the sharp increase in global consumer food prices, relative to income change, in the second half of 2020 impacting the affordability of the diet. The exception was Latin America and the Caribbean where the shares rose over 2020 to 2021 from 20.9% to 22.6%.
• The cost of each food group making up the cost of a healthy diet in 2017 is also provided. The most expensive of the food groups is animal-sourced foods, priced on average at $0.87 for the daily quantity needed in a healthy diet. For this food group, the highest cost recorded is in South Asia at $1.08. Vegetables are the second most expensive at $0.79 while fruits cost $0.66 on average. 
• The cost of each food group relative to the cost of starchy staples – often an easily accessible food providing calories – is also provided. The cost of vegetables relative to starchy staples was highest in the Maldives at over four times the cost, while fruits were 3.7 times the cost of starchy staples in Italy for example.

Cost of a healthy diet and the population unable to afford the diet in countries

The cost per person per day of a healthy diet in each country with data in 2017, 2018, 2019, 2020, and 2021 is plotted against the number of people who cannot afford the diet. Data on the share of population affected are also provided.

[  Back to page top  ]

Cost of food groups relative to starchy staples in a least-cost healthy diet

The cost per person per day of the different food groups relative to that of starchy staples within a healthy diet for each country is provided in the map below. Cost in 2017 purchasing power parity dollars and cost share of each food group are also provided.

Affordability of diets in countries

The affordability of a least-cost healthy diet in each country with data in 2017, 2018, 2019, 2020, and 2021 is provided in the map below. Affordability is expressed as the diet cost as a percentage of the food component of the international poverty line defined as 52 percent of $2.15 per day in 2017 prices, and equal to $1.12 in 2017 prices

The Food Prices for Nutrition project was established to provide governments and development agencies with accurate and updated metrics to inform agricultural and food systems interventions. 

The project’s outputs – indicators of the cost and affordability of diets and food groups and data for up to 174 countries - use observed consumer prices and household expenditures to provide an operational measure of people’s access to locally available foods in the proportions needed for health.

The new diet cost metrics developed for Food Prices for Nutrition underlie the estimates published in  The State of Food Security and Nutrition in the World  that over 3 billion – or two in five people on the planet - cannot afford a healthy diet. These data were used to frame the  2021 UN Food System Summit summary and statement of action . Ongoing global food price inflation and supply shocks further underscore the need for timely data on the cost and affordability of healthy diets and nutritious food items and groups. The Food Prices for Nutrition Datahub , as the authoritative source for internationally standardized statistics, indicators, and granular data, meets this need for a global cohort of policy makers, development analysts, and other users.

Food Prices for Nutrition supports efforts within the framework of the Sustainable Development Goals (SDGs) to end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030 ( SDG 2 ). It can also support the monitoring of progress towards the World Bank’s objective of  building food systems that can feed everyone, everywhere, every day  by promoting “nutrition-sensitive agriculture” and improving food safety. FPN data assist policy makers and program analysts in guiding agricultural production and food distribution to ensure affordable healthy diets for all people at all times.

The Food Prices for Nutrition project is a partnership between  Tufts University , the  International Food Policy Research Institute (IFPRI) and the World Bank . This project is funded by the Bill & Melinda Gates Foundation and UK Aid, through the Foreign, Commonwealth & Development Office of the United Kingdom.

[ Back to page top ]

COST INDICATORS

• Cost of a Healthy Diet:  A healthy diet meets nutritional standards set by dietary guidelines, with sufficient diversity and quantity within and between food groups to achieve nutrient adequacy and protect against diet-related diseases. To measure access and affordability, the cost of meeting food-based dietary guidelines is computed using the least expensive foods available in each category at each place and time (see " Methods and options to monitor the cost and affordability of a healthy diet globally " and "Brief note:  Methods and data sources " (Herforth et al. 2022) ). The cost of a healthy diet is the preferred indicator of diet costs as it uses the most affordable foods available at local markets to meet dietary needs for an active and healthy life, using standards adopted by national governments around the world. Total cost per day can be disaggregated by food group, showing the cost per day of the least expensive locally available items in each food group (fruits; vegetables; starchy staples; animal-source foods; legumes, nuts, and seeds; and oils and fats)
• Cost of a Nutrient Adequate Diet:  A nutrient adequate diet meets all essential nutrient requirements, with sufficient diversity and quantity of locally available foods to stay within the upper and lower bounds for total protein, fats, and carbohydrates as well as essential vitamins and minerals required to avoid nutrient deficiencies or toxicity. Computation of the least-cost nutrient adequate diet requires linear programming, and is based on nutrient requirements only, rather than food groups specified in dietary guidelines.
• Cost of an Energy Sufficient Diet:  An energy sufficient diet provides enough of a starchy staple food for day-to-day subsistence, without either nutrient adequacy or adherence to dietary guidelines. The least-cost version of this subsistence diet uses the most affordable locally available starchy staple, achieving energy balance but not nutrient adequacy or other dietary needs.

For each of the diets listed above, costs per day are based on requirements for a median adult woman aged 19-30 in a healthy population as defined by the World Health Organization. Information on the variation in the cost of nutrient adequacy by age, sex and reproductive status can be found in the Lancet article " Global variation in the cost of a nutrient-adequate diet by population group: an observational study " (Bai, Herforth and Masters 2022).

AFFORDABILITY INDICATORS

The affordability of each diet is measured by comparing diet costs to available income and four affordability metrics for each level of diet quality are calculated. The first three of these define the income available for food as 52 percent of total household expenditure, computed from budget shares recorded in low-income countries and used for  The State of Food Security and Nutrition in the World  (SOFI) report. The fourth metric uses actual food expenditure. The metrics available are:

• The number of people who cannot afford  each level of diet quality, using  household income or expenditure data for each country from the World Bank’s  Poverty and Inequality Platform .
• The percentage share of people who cannot afford  each level of diet quality, using the number of people who cannot afford divided by  the total population in each country.
• The ratio of a country’s diet cost to the food component of the international poverty line , with the food component defined as 52 percent of $2.15 per day in 2017 prices, and equal to $1.12 in 2017 prices 
• The ratio of a country’s diet costs to observed food expenditures per capita per day  from national accounts, as reported by the International Comparison Program .
• Nada Hamadeh, chair –  opening remarks  (pdf)
• Anna Herforth on measuring access as the cost & affordability of healthy diets [ abstract  (pdf),  slides  (pdf)]
• Kalyani Raghunathan on the cost & affordability of healthy diets in India [ abstract  (pdf),  slides  (pdf)]
• Rachel Gilbert on role of trade and import barriers in retail diet costs [ abstract  (pdf),  slides  (pdf)]
• Yan Bai on measuring diet costs with national data instead of prices reported to the ICP [ slides  (pdf)]
• Discussants:  Prince Adeyemi Adeniran  (Nigeria),  Bernice Serwah Ofosu-Baadu  (Ghana)
• Apr 6, 2023:  SocialProtection.org webinar  " Addressing the Global Food, Energy and Cost of Living Crises: The role of social protection in strengthening food systems’ resilience " [ slides  (pdf),  video ]
• February 13th 2023 (12.00-18.30 CET)    GDPRD/ RU/ IFAD/ GPSDD consultation event " Assessing the Data ‘Quantum’ Leap in Agriculture and Food Systems: Consultations for New Strategic Directions " [ Presentation  (pdf) ] 
• July 15th   2022 (10:00-11:30 am ET)   IFPRI policy seminar   " Are healthy diets affordable? Using new data on retail prices and diet costs to guide agricultural and food policy "
• July 14th  2022  (10:00-11:30 am ET)  World Bank Live event    " Are healthy diets affordable? Using new data to guide agricultural and food policy " [ Presentation  (pdf) ]
• July 6th 2022 (10:00-12:00 ET)  UN (FAO, IFAD, UNICEF, WFP and WHO) launch event  " State of Food Security in the World 2022 "
• Tufts-FAO webinar on  true cost and affordability of healthy diets  (25 min.)
• Harvard Chan School of Public Health nutrition seminar:  Retail food prices and the affordability of healthy diets worldwide  (50 min.)
• Friedman School of Nutrition microcourse:  Beyond calories: cost & affordability of healthy and sustainable diets  (23 min.)

Papers, Blogs and Articles

• Food Prices for Nutrition 2023 Highlights  (Annual progress report)
• Bai Y., J. Bouscarat, K. Sokourenko, P. Heinrigs, and K. Zougbédé (2023)  Healthy diets, costs and food policies in the Sahel and West Africa , 31 July 2023. Also available in  French . 
• Purdie E., Y. Bai, I. Song, and R. Costa (2023)  How much does a healthy diet cost in your country? And is it affordable? Introducing a new Food Prices for Nutrition online course , 24 July 2023. 
• Rosero Moncayo J., N. Hamadeh, M. Rissanen, V. Conti, and Y. Bai (2023)  Over 3.1 billion people could not afford a healthy diet in 2021 - an increase of 134 million since the start of COVID-19 , 17 July 2023. 
• Bai Y., E. Purdie, M. Nsabimana, and M. Rissanen (2023)  Diet affordability indicators incorporate the latest poverty and inequality data to monitor access to a healthy diet , 15 May 2023. 
• Masters, W.A., E.M. Martinez, F. Greb, A. Herforth and S.L. Hendriks (2023).  Cost and affordability of preparing a basic  meal around the world , in J. von Braun et al., eds,  Science and Innovations for Food Systems Transformation , pages 603-623, 2 January 2023.
• Masters, W.A. and A. Herforth (2021).  Three billion people cannot afford a healthy diet . The Conversation, 9 July 2021.
• Bai, Y. and W.A. Masters (2020),  Retail food prices at purchasing power parity exchange rates . World Bank data blog, 26 May 2020.
• Herforth, A. (2020).  Three Billion People Cannot Afford Healthy Diets. What Does This Mean for the Next Green Revolution?   CSIS, Washington, 23 Sep 2020.
• Masters, W.A., Y. Bai, K. Hirvonen and D. Headey (2019),  Can the world’s poor afford a healthy diet?   VoxD ev  column ,  13 Dec 2019.
• Peinhardt, K. (2019),  Are nutritious diets becoming more accessible?  IFPRI blog post, 6 Jun 2019.
• Jun 2022:  Washington Post  article on the true cost of food
• Jun 2022:  The Independent  (UK) +  Tufts Now  on world food prices
• May 2022:  Johns Hopkins  podcast on the global food price crisis
• Feb 2022:  Yumlish  podcast on food prices and cost of healthy eating
• Nov 2021:  Le Monde  article on food prices (in French) [ ungated  pdf  ]
• Mar 2021:  Eat This  podcast on diet costs and affordability
• Feb 2021:  Tufts Now  article on food prices and diet costs
• Dec 2020:  Nature Outlook  article on diet costs & affordability
• Feb 13, 2023: GDPRD/ EU/ IFAD/ GPSDD consultation event on Assessing the Data ‘Quantum’ Leap in Agriculture and Food Systems
• Dec 7, 2022:  GAIN symposium  on food affordability
• Sep 26, 2022: AAEA online symposium 
• Jul 31- Aug 2, 2022:  AAEA annual meeting  presentations
• Jul 15, 2022:  IFPRI policy seminar  online
• Jul 14, 2022:  World Bank Live  event online
• Jul 6, 2022:  SOFI 2022 launch  at UN headquarters

Data access

Data Catalog

Online learning.

Over 3.1 billion people could not afford a healthy diet in 2021

SOFI Report release: July 12th, 2023

International Conference on Agricultural Statistics: May 18, 2023

Diet affordability indicators incorporate the latest poverty and inequality data to monitor access to a healthy diet: May 15, 2023

World Bank Live: July 14th, 2022

IFPRI Policy Seminar: July 15th, 2022

NEWS AND CONVERSATION

Contact us at    [email protected] , and follow #FoodPricesForNutrition on  Twitter  and  LinkedIn

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Restaurants | How To

Menu Pricing Strategies: How to Price Food to Sell

Published January 29, 2024

Published Jan 29, 2024

REVIEWED BY: Mary King

WRITTEN BY: Ray Delucci

This article is part of a larger series on Restaurant .

• What Is A Menu Pricing Strategy?
• Strategies & Examples

1. Cost-based Pricing

2. profit-based menu item pricing, 3. combo pricing, 4. prix fixe pricing, 5. dynamic menu pricing, 6. supplemental pricing, 7. market rate pricing, 8. balanced pricing.

• Best Practices

Bottom Line

Menu pricing is a key skill that every restaurateur should hone. There is a delicate balance on how to price food on your menu—if your prices are too low, you may not make enough profit; if they’re too high, you can drive customers away and drastically hurt your business.

In this article, I lay out the menu pricing strategies to use when building your menu. I also discuss best practices for menu pricing, challenges you may face, and some common questions surrounding menu pricing.

Key takeaways:

• Menu pricing is a dynamic process that should involve an in-depth analysis of how your menu flows together. I also recommend seasonal changes or adjustments based on the market pricing of goods and necessary ingredients.
• Rare ingredients and other value drivers are the best way to justify higher prices.
• Identifying which menu items yield more profit is essential to pricing these items along with the entirety of your menu.

What Is a Menu Pricing Strategy?

A menu pricing strategy is the process of setting prices for menu items compared to the costs and expected profit from these items. Your pricing strategy helps you earn a profit on the item while ensuring it is in a price range that is comfortable for customers. Any menu pricing strategy must also account for industry standard pricing, the key and unique features of a menu item, and the relative prices you have across your menu as a whole.

Menu Pricing Strategies & Examples

As you build out your menu, these strategies can help you account for cost, hone in on customer perception, and set a price that accurately reflects the menu item while offering value and earning you a profit. Use these strategies below to ensure you get the most out of the menu items you sell.

The first and most obvious way to price a menu item is to base the price on your target food cost percentage. For example, a certain dish costs $1.74 to execute, and you’re aiming for 30% food cost , which is a standard goal for most restaurants.

$1.74 / 0.3 = $5.80

So, the minimum price of that dish should be around $5.80.

Obviously, you can charge more based on what the ingredients are and the general market rate at other locations, but keeping food cost in mind is a good baseline for pricing out your menu.

You could also flip cost-based pricing and target a profit percentage on each item. This would include looking at all the costs associated with making the dish, then identifying a profit percentage goal and pricing from there. Most restaurants target a profit margin of 10% to 20% , though this widely varies. You can calculate this as:

Price = Costs / (1 – Target Profit Margin)

So if your overall food cost for a dish is $5 and you’re aiming for a 20% profit, you can price the dish at around $6.25.

$5 / (1 – 0.20) = $6.25

It is often sides, appetizers, desserts, and any dish that uses trimmings or other inexpensive ingredients that make the most profit for a restaurant. Higher-priced main dishes such as steaks or rare cuts of fish may carry a higher price tag, but the cost of the raw ingredients and the skill and labor needed bring the actual profitability of these menu items to a much lower level. To hit your target with this method, you should ensure that your menu highlights profitable dishes.

I worked in a restaurant where encouraging sides and appetizers was the main goal for serving staff. Items such as French fries, salads, fried foods, soups, and other sides had to be perfectly made and taste delicious every time. If we could consistently get customers to buy low-cost, high-profit items on each check, then we would become more profitable as a business and encourage this repeat purchasing in future visits.

A popular restaurant in Chicago offers add-ons and sides to their items to bring in more sales. (Source: Pinterest)

A combination or “combo” order is exactly what it sounds like—a combination of multiple menu items offered for a single price. As we talked about above, the sides and lower-cost menu items drive the most profit for most restaurants. But in my time working in restaurants, it was very rare for the top-selling items to just be the best apps and sides. Combos let you pair a high-profit, low-cost item with a higher-cost item to drive even more sales, improving your profit margin at the end of each night.

Combos are also a great way to run through extra product and further lower your costs. Plus, customers love combination orders, especially when they are in a rush (like at lunchtime). Coming up with well-thought-out combinations and pricing them smartly is how you can really be creative with combos and add-ons.

Prix fixe (pronounced “pree fix”) is the industry term for “fixed price” and is essentially a fancy combo meal—a multicourse menu that is offered for a single price. Some prix fixe menus offer customers some options in each course—such as a choice of soup or salad, or a few entree selections—while others are strictly limited, chef’s choice affairs.

Since a prix fixe menu is a limited menu, you can more easily price the entire offering to both control costs and build profit. A prix fixe is also a perfect way to guarantee that each customer spends a minimum amount, or, in other words, let you hit a target check average .

Dynamic pricing is when you adjust your menu price based on demand or other variables (like business traffic). The most common version of dynamic pricing is happy hour pricing, where you lower the price of certain menu items at a specific time to fill your bar or dining room. Restaurants that use a ticket model frequently price the cost of reservations based on the day and time when customers are more likely to dine—e.g., Saturday at 8 p.m. is pricier than 6 p.m. on a Tuesday.

Increasing prices temporarily for busy holidays like Valentine’s Day or New Year’s Eve is an easy way to use dynamic pricing and increase your profits during taxing services. Dynamic pricing can be a smart way to cover increased costs or wring the most profit from a busy time.

Supplemental pricing lets you raise prices on a dish if you are using ingredients that are rare for customers to try. With this pricing method, you add items to a menu that draws customers into making a higher purchase. These items supplement more money into the end check, and they are useful as they can bring sales up if done in a way that offers value. A markup on truffles that can be added to each dish is the perfect example of this, offering a delicacy to your guests while making it available for every dish.

You need to be aware of how similar restaurants price their food in your region. If your prices are exorbitantly high compared to similar businesses, then what value would it give to a customer if they chose you? Yes, outstanding quality can sometimes accompany higher prices; this is actually expected for fine dining restaurants. But if you are just charging more to make as much money as possible, then customers are not likely to respond well.

If you find your prices are generally higher than other restaurants, it is up to you to back up your pricing and why a customer should be willing to pay more. Maybe you make your bread in-house for all sandwiches and burgers or have your own charcuterie program. Or maybe your pasta is handmade. The novelty of food items being made from scratch or in-house does garner a higher price point. So if there is a reason that can allure customers even at a higher price, be sure to give it to them.

The last strategy to consider is to offer a balanced menu for a diner to spend a reasonable overall amount on the dishes they are buying. Having a measured and balanced approach to both menu building and pricing is key.

You want your appetizers to be generally in the same price range, minus a few cheaper offerings and one or two pricier options. The same goes for entrees—have affordable options and higher-end offerings such as premium steaks or other more luxury-style ingredients. If half of your appetizers are around $8 and others are over $20, then there is a disparity in how you are sourcing, costing out, or pricing your food.

If there are drastic jumps and decreases in price for customers, then you may not be costing out or building your items correctly. For example, if a dish has a large food cost that cannot fit within the general pricing of the rest of your appetizers, then maybe that dish is not meant for your menu. One of the earliest lessons I learned in cooking is, “just because it is a good idea, doesn’t mean it is a good idea for this restaurant.” Something can be luxurious, taste heavenly, and wow guests. But if it or multiple items like it do not fit within the price point of your menu, then they are simply not needed. They will be high in cost, will confuse diners, and may waste precious prep time on a dish that costs way more than it brings in.

Menu Pricing Best Practices

There are definitely right and wrong ways to price out a menu. There are clear and actionable ways you can take for the prices on your menu to be received well by diners. Below are some of the best practices I’d encourage when pricing out your menu.

Offer Something Special

We’ve talked about supplemental pricing, or offering certain items that would encourage customers to pay higher prices. In the example below, diners can opt for the delicacy of truffle shavings at an additional cost.

Note the charge increase per diner for the addition of truffle. (Source: Pausa Bar & Cookery)

Avoid Whole Numbers in Prices

This age-old rule works in restaurants as much as it does in retail . It is common knowledge that pricing a menu item with “19.95” is always better than “20.00.” While this may seem like the smallest detail, this method of pricing decreases the price in the consumer’s mind and can lead to more sales overall. This simple practice is followed by the most successful restaurant brands in the world. So be sure to use it.

Note how McDonald’s will price their items in between dollars, utilizing cents to offer “cheaper” prices. (Source: SLC Menu)

Avoid Dollar Signs

You’ll notice above that I did not use dollar signs in my example. Dollar signs remind guests of the money they are spending, so doing away with them can lead to better sales and customer perception. Your customers know they are spending money and do recognize that the numbers at the end of the meal description are the cost. Leave dollar signs off the menu for your guests to develop positive subconscious feelings toward your menu.

Add Bridges

We talked about add-ons and combos above, but bridges across menus, such as a prix-fixe of existing menu items or course-by-course deals, enhance sales and drive up check averages. If you can offer small deals that encourage customers to spend more, then you will be able to create more revenue and profit for your business. Through different courses or dynamic add-ons to dishes, you are incentivizing the guest to spend more while giving them a deal and a reason to do so.

Example of a tasting menu with an optional beverage pairing bridge (Source: Lightspeed)

Price by Time of Day

You can drive sales by having a cheaper menu or more deals and menu bridges across a menu, such as for slower times like lunch and brunch. If you can price in a way that makes it impossible to miss out on, then sales during these times will go up drastically. Brunch deals, lunch tasting menus, and other opportunities exist in downtime for customers who are looking for a deal. So, be sure to utilize the time of day when it comes to how you price your menu. Portions for these times can even be smaller, so offer deals and lower prices to encourage guests to come in and drive up sales.

This lunch menu allows a restaurant to choose the most profitable dishes to be bundled in a deal for customers at lunchtime. (Source: POS Sector)

Menu Pricing Challenges

While planning and proper analysis of your menu is key, you are always contending with the fact that you work in the restaurant industry—you will know that nothing is guaranteed. That same point goes for prices and how they will hold up over time. Below are some of the key challenges you may face with your menu pricing strategy.

Changing Vendor Prices

When you work with inventory that perishes so quickly, it can be hard to find consistency financially. Vendor pricing changes monthly and sometimes even weekly. Whether it is due to seasonality, shortages, logistic issues, or any other event, pricing from your vendors can and will change. That being said, it can be hard to price out a menu in a rapidly changing environment. That is why it is important to give some buffer in your pricing when it comes to this. Be sure your price covers a little over the amount you’d like per dish to account for any major changes.

Related: Guide to Restaurant Food Suppliers & How to Open Accounts

Lack of Staff Training

Prices set on food cost and relative sales rely heavily on one thing: the people producing the product. A food cost is only attained when, in practice, your employees and staff actually hit the sales goal you are shooting for while also ensuring the cost of your products matches what you projected in theory. This means no excessive waste, properly cooked food, and accurate orders that get to customers with no problems. When your staff is trained and able to perform without large financial errors, then pricing allows you to be more precise in getting better profit margins and running an overall healthier business.

Related: 30 Key Restaurant Metrics + How to Calculate & Track Them

Lack of Updating Menu

Another barrier to menu pricing is keeping prices that are outdated and simply not working anymore. It is fine to update your menu prices to reflect current markets, and I would encourage you to do so as needed. You do not want to switch up your prices every week, as this would be jarring to customers. But if in a year, your crabcake dish is only making you 25% of the profit it was a year ago due to a jump in crab price, then it is time to change the price on this dish. For menu items that are based on seasonal or unsteadily-priced ingredients, then offering a market rate price on your menu is an easy solution.

Related: Expert Guide to Menu Development Planning & Design

Frequently Asked Questions (FAQs)

It can be challenging at first to price your menu in a way that effectively conveys value while offering profit for your business. Below are some frequently asked questions I get when it comes to pricing out a restaurant menu.

How will I know my prices are competitive?

The best way to see how your prices fare against other restaurants is to look at their most recent menus and see what is offered. You can even dine in a few and get a feel of what is being served at the price point you are paying for. I also highly encourage you to talk to other operators in the restaurant industry. The food world is small and tight-knit, and chatting about pricing should be something you feel comfortable doing with other chefs if you need any advice.

What order should my menu prices go in?

Your menu prices will generally follow your course structure. Appetizers, which are cheaper, will go before entrees. Then, dessert will go behind the entree section to close out the menu. I find that, regarding price, cheapest to priciest is the best bet when it comes to laying out a menu. This makes it easy for guests to find the price point they are looking for and helps you drive the lower-cost/higher-profitability items in the process by making them easier to access.

How often should I update my menu prices?

I would suggest updating your menu prices quarterly. This allows you to account for market conditions and vendor pricing and to tweak your pricing to make more profit. This also allows you to reassess which dishes could offer more profit margin and gives you the tools you need to make that happen. Quarterly is a good timeframe, if possible, but at least annually should be considered to stay current with pricing in the industry.

As you may have noticed by now, there is a lot of thought that goes into menu pricing. If you look at pricing as simply explaining how much a dish costs, then you will not find the benefits of the tools above. Rather, if you see a menu and its pricing as a dynamic process that aims for higher check averages, then it will help you offer pricing that benefits your restaurant while being fair to your guests. Be sure to take the menu pricing process seriously and think critically to have the prices that best support the success of your business and customer satisfaction.

About the Author

Ray Delucci

Ray Delucci is a graduate of The Culinary Institute of America with a Bachelor’s in Food Business Management. He has experience managing restaurants in New York City, Houston, and Chicago. He is also the host of the Line Cook Thoughts Podcast, where he interviews and shares the stories of foodservice workers. Ray currently works in food manufacturing and food product development.

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Food Cost Controlling Foodservice Costs.

Published by Crystal Hebbard Modified over 10 years ago

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36 Free Food PowerPoint Templates For Delicious Presentations

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Today is a day for something tasty. Here we have 36 free food PowerPoint templates that cover multiple topics such as restaurants, vineyards, coffee shops, recipes, cooking, diets, nutrition, and everything food-related. We looked everywhere to find and select the best ones and as usual, there is something for everyone and their upcoming projects.

Now let’s gather some delicious ingredients for your upcoming presentation! 🍕🍕🍕

36 Free Food PowerPoint Templates: Overview

• Restaurants and Coffee Shops 
• Food Presentation 
• Cooking Presentation 
• Diet and Nutrition Presentation 
• Food Campaigns

Just as a recipe has no soul and you, as the cook, must bring soul to the recipe, even the best presentation templates will fail to capture the audience without your creativity. 🍒

Restaurants and Coffee Shops PowerPoint Templates

We’ll start with 9 free presentations dedicated to restaurant businesses, pizza places, bakery shops, coffee shops, and vineyards. The templates include image placeholders, editable content, infographics, and marketing analysis slides.

1. Food Taste: Rich Free PowerPoint Template Food Service Portfolio

This is a beautiful free presentation of 27 high-quality slides by Indonesian freelancers. It’s a multipurpose presentation, however, it would fit a restaurant portfolio best. Amongst the slides, you will find About Us, Our Service, Our Portfolio, Work Slides, and Mockups. You can download this template from the Behance page that will redirect you to a Google Drive folder containing the PPT files.

2. Mexican Restaurant: Free PPT Template for Company Profile

If you own a Mexican restaurant, this PowerPoint template is perfect to boost your presentation. It has a lovely eye-catching design and 25 different slides that include a table of contents, About Us, History with timeline infographic, company philosophy, location, services, and many more. The slides even include a collection of thematic Mexican icons.

3. Luxurious Vineyard: Free PPT Template for Company Profile

Specially made for vineyards, this free PPT presentation has a very classy thematic design allowing you to share your values, philosophy, the location of your vineyards, and testimonials of loyal clients. The template is rich in infographics and has a very beautiful wine glass stain pattern decorating each slide. It also contains easy-to-edit graphics.

4. Restaurant: Free PowerPoint Template for Restaurant Presentation

This free PPT template for restaurants has 9 brochure design slides with image placeholders. The file doesn’t include the stock images from the preview.

5. Bakery Shop: Free Pitch Deck PPT Template

Bakery Shop is a free template for PowerPoint and Google Slides with a warm-colored design, decorated with soft shapes and flat illustrations. It has a pitch deck structure and humanistic sans serif font.  The presentation includes 30 editable slides and 500+ icons.

• Slides : 30

6. Pizza Restaurant: Full Free Marketing PPT Template

Big and delicious, this free pizza restaurant PowerPoint template includes tasty images, lots of editable thematic infographics, and 48 different slides that cover everything. The template has a color theme and will automatically apply color when copied and pasted. Includes 135 editable icons.

• Slides : 48

7. Brown Stylish: Free Elegant Stylish Food PowerPoint Presentation

Rich and elegant free multipurpose PowerPoint and Google slides template with a calm color palette and delicate typography. It suits presentations about food, cooking, fashion, hotels, travel, cosmetics, and more.

• Slides : 25

8. Coffee Vibes: Free Coffe Shop PPT Template

Beautiful morning vibes that smell like coffee. Here we have a fresh abstract design free PowerPoint template for coffee shops, cafeterias, and breweries. The file includes multiple editable infographics, diagrams, and charts.

• Slides : 31

9. Coffee: Free Barista PowerPoint Presentation

Another rich with infographics and themes free presentation template for coffee businesses and coffee lovers. The design sports a lovely coffee color palette and patterned backgrounds that are also included in the file. Includes image placeholders.

Food PowerPoint Presentation Templates

Proceeding with the next main topic, below are 10 diverse free PowerPoint templates dedicated to food presentations, healthy eating, product presentation, the art of coffee, and thematic cuisine.

10. Modern Food: Free Contemporary Cuisine Presentation

Clean and modern free template for your food presentation in PowerPoint and Google Slides. The modern theme has a dark pink color accent and delicious food and cooking photos. You’ll find 25 editable slides, free infographics, and 80 icons, all customizable

11. Real Food: Free Healthy Food PowerPoint Presentation

Creative free template for multiple purposes like sharing recipes, and talk about healthy eating and nutrition. It has 25 PowerPoint slides with watercolor illustrations of food ingredients, free resources for data visualization, and specific slides for marketing and business plans.

12. Chart Palette: Free Food PowerPoint Presentation Template

This is a free chart template for PowerPoint and Google Slides with a lovely photographic design of vegetables, flowers, plants, and color charts.

13. Barista: Free Coffe Art PowerPoint Template

A sophisticated free PPT template for coffee lovers to author any presentation related to the art of coffee. Including standard and widescreen slide options, the template offers 6 slides with text and image placeholders, backgrounds, and a custom built-in color palette.

14. Fresh Food: Free Minimalistic PPT Template

A more simplistic multipurpose free PowerPoint template for widescreen presentations.

• Slides : 11

15. Special Burger: Free Burger Presentation Presentation

If you’re planning to present a new delicious item in your restaurant’s arsenal, this free presentation template was designed with that exact concept in mind. It includes infographics, such as price tables and mockups. Although the template shows a burger, you can easily replace the images and adapt it to your item of choice.

• Slides : 13

16. Fast Food: Free Multipurpose PowerPoint Template

Modern free PPT template for food presentation where you can add the point branch offices, the steps you use to prepare a plate of food, and info about yourself. The template includes images from Freepik that you can easily replace.

17. Pumpkin Design: Free Simple Multipurpose PowerPoint Slides

Sometimes, less is more. In case you don’t need a big presentation of 20 slides and wish just to list a few things, here’s a simple classic 4-slides pumpkin design template. It’s especially suitable for Pumpkin Day and Thanksgiving.

18. Free Korean Food PowerPoint Presentation

The main concept of this free presentation template is bibimbap, a traditional Korean food. This is good to explain the healthy food culture of Korean food with 48 rich infographic slides with thematic Korean photos and illustrations.

19. Free Local Food PPT Presentation Template

This free template is great for presentations on food, such as fresh organic ingredients and healthy local food. It includes 48 slides with lots of editable charts, diagrams, and tables, and 135 fully customizable icons. Includes image placeholders.

Cooking PowerPoint Templates

Here we have 4 very diverse designs, free presentations for businesses, chefs, recipes, and organic food.

20. Ellen: Free Chef PowerPoint Template

The master chef free template for any restaurant or chef who is looking to highlight their work. It has 25 customizable PowerPoint slides with food cooking graphics throughout the presentation.

21. Cooking: Free Multipurpose Cooking PowerPoint Template

A very simplistic multipurpose free food PPT template that you can use for any design related to cooking, sharing recipes, or business ideas.

22. Granny’s Recipe Book: Free Recipe PPT Template

Nobody cooks better than grandma and you can prove it in a presentation. This vintage vibe, free template offers the hand-drawn elements and recipe scrapbook style you need.

• Slides : 33

23. Free Organic Food Pitch Deck PPT Template

Pitch deck style free template for healthy eating and organic food presentation, with marketing analysis slides. It’s especially suitable for organic food restaurants and companies.

Diet and Nutrition PowerPoint Presentation

7 Free templates for multipurpose nutrition and diet presentations, healthy eating, fitness, and delicious freshly baked bread.

24. Mediterranean Diet: Free Nutrition PowerPoint Presentation

May is International Mediterranean Diet Month which celebrates the cuisine with is a plant-based food plan full of low in cholesterol and saturated fats, and high in fiber and omega-3 fatty acids delicious food. In this free PowerPoint template, you will find 12 awesome customizable slides with graphics and mockups.

• Slides : 12

25. Nutrition: Free Healthy Food PPT Presentation

To teach how to have a healthy life through eating fruits, vegetables, and proteins, this free template will do the trick. It has a fresh color scheme and customizable slides that you can adapt to any nutritional or food safety content.

26. Free Diet Plan Nutritionist PowerPoint Template

For dieticians and companies, or educators who wish to present their take on weight loss, detox, and healthy eating, this free template with modern design has 48 slides rich with themes, graphs, charts, and other infographics.

27. Free Freshly Baked Bread PowerPoint Template

If you have a bakery that wants everyone to know about your delicious freshly baked bread and related treats, you have 48 free slides to go wild. It also includes 135 different icons and editable data-driven charts.

28. Venu – Free Nutrition & Health PPT Presentation

By itself, this free PowerPoint template can give you ideas on how to structure your presentation on healthy eating and nutrition. It features infographics, highlighted data, quotes, and other customizable elements. In addition, you will also find awesome flat-style colorful icons of food ingredients.

• Slides : 21

29. Free Organic Food PowerPoint Presentation

A customizable free PPT template with 48 slides for presentations related to healthy food ingredients.

30. Free Fresh Green Broccoli PPT Template

This free powerpoint template is a design of a delicious fresh food concept with various shapes related to food.

• Slides : 60

PowerPoint Templates for Food Campaigns

And last, we gathered 6 free food campaign templates that are ideal for promotion and marketing presentations.

31. Fruits: Free Marketing Campaign PPT Template

Free marketing presentation template with sweet fruity patterns and vector-based illustrations.

32. Food Day Campaign Free PPT Template

Food day campaign free marketing .ppt template with watercolor illustrations and infographics.

• Slides : 27

33. Free World Cocktail Day PPT Presentation

Editable free template with 32 slides and infographics dedicated to the art of cocktail making. It’s designed for PPT and Google Slides.

• Slides : 32

34. Free Festival PowerPoint Presentation

Spargelzeit is a celebration in Germany during spring that honors asparagus and menus are prepared with them as the main ingredient.

35. International Hummus Day Free PPT Template

Hummus-inspired presentation design with photos of hummus dishes and tablecloth background.

• Slides : 34

36. Free Multipurpose Pizza PowerPoint Template

And last, something fun: a free PowerPoint template that teaches fractions with pizza slices.

• Slides : 24

Final Words

Alright, we did it and we feel kinda stuffed with all these delicious free food templates we managed to find. Now you have the ingredients, all it takes is the chef’s kiss of your creativity to deliver an amazing presentation.

In the meantime, if you’re up to some more hunting, why not check other free PowerPoint resources.

120+ Free Food Illustrations for Personal and Commercial Garnishing

• 100+ Free Food Vector Graphics and Characters for Tasty Projects
• Modern Restaurant Menu Designs that Boost the Appetite

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Al Boicheva

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Food Cost. Food Cost Percentages. Determines if menu price and costs for each item are in line Can be figured two ways Percentage = food cost menu price Menu price = food cost percentage. Portion Cost. Raw food cost

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• portion cost
• food cost percentage
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Presentation Transcript

Food Cost Food Cost Percentages

Determines if menu price and costs for each item are in line • Can be figured two ways • Percentage = food cost menu price • Menu price = food cost percentage

Portion Cost • Raw food cost • Total cost of all ingredients in a recipe divided by the number of portions served. • Portion cost = cost of ingredients Number of portions

Procedure for calculating portion cost • List ingredients and quantities of recipe as prepared. • Convert the recipe quantities to AP quantities. • Determine the price of each ingredient (from invoices, price lists, etc.) The units in this step and in step 2 must be the same in order for you to do the calculation. • Calculate the total cost of each ingredient by multiplying the price per unit by the number of units needed. • Add the ingredient costs to get the total recipe cost. • Divide the total cost by the number of portions served to get the cost per portion.

How to read an invoice • Know how the product came and how it was priced. • Example: 4-5# Cheddar cheese @ $41.65 • This means all 4 bags of cheese cost a total of $41.65 • To determine the cost of 1-5# bag you must divide $41.65/4 = $10.41. Therefore, 1 bag costs $10.41. • To determine the cost of 1# of cheese you must divide $10.41/5 = $2.08 Therefore, 1# of cheese costs $2.08

How to cost out recipes • Determine the exact amount of each ingredient used. • Determine the cost of each ingredient according to the unit you are using. • Example: you need 3 oz of cheddar cheese in the recipe. • 1# of cheese costs $2.08. To find the cost of 1 ounce you must divide $2.08/16 = $.13 • You need 3 oz. You must multiply $.13 x 3 = $.39

Raw Food Cost • After you determine the cost of each item in the recipe, you simply add them all up to determine the total cost. • This is known as the raw food cost.

Determine the menu price • Use the formula : Menu price = food cost/percentage • Example: The raw food cost for chicken salad is $2.75. You want to run a 35% food cost. • $2.75 divided by .35 = $7.86 • You would need to sell the chicken salad for $7.86 to equal a 35% food cost.

Determine the food cost percentage • Use the formula: Percentage = food cost/menu price, • Example: Grilled cheese costs $.45. You want to sell it at $1.75 on the menu. • $.45 divided by $1.75 = .257 or a 26% food cost.

Determining overall food cost • Ideally a 35% food cost is GREAT! • However, it is unrealistic for every item! • Determine the food cost percentage for all items on your menu and take the average. • This is your overall food cost percent. • This is usually done on a month to month basis.

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To Fight ‘Shrinkflation,’ France Will Force Retailers to Warn Shoppers

Merchants will be required to put signs in front of all products that have been reduced in size without a corresponding price cut.

By Liz Alderman

Reporting from Paris

For months, the shelves of Carrefour, France’s biggest supermarket chain, have been dotted with bright orange signs placed in front of Pepsi bottles, Lays potato chips and a variety of other foods whose packages are suspiciously smaller than they used to be.

“ Shrinkflation ,” the signs say. “This product has seen its volume decrease and the price charged by our supplier increase.”

On Friday, the French government took steps to require every food retailer in the country to follow suit. By July 1, stores will have to plaster warnings in front of all products that have been reduced in size without a corresponding price cut, in a bid to combat the consumer scourge known as shrinkflation.

“The practice of shrinkflation is a scam,” Bruno Le Maire, France’s finance minister, said in a statement. “We are putting an end to it.”

The government is also encouraging shoppers to act as informers, urging those “who have doubts about the price per unit of measurement displayed on the shelves” to flag it to the authorities via France’s consumer reporting app.

The fight against the practice of downsizing products without also downsizing their prices has picked up in the United States, where President Biden has shamed food companies for raising prices even as inflation cooled.

Shrinkflation has become a point of outrage for shoppers in France, and a political issue for President Emmanuel Macron as consumers continue to grapple with a cost-of-living crisis. Although inflation has recently come down in Europe from the record highs of a year ago, the prices of many food products remain elevated.

​​Inflation in the eurozone fell to a new two-year low in March, the result of an aggressive campaign of interest rate increases by the European Central Bank. European governments had also worked to ease prices for energy and food, through subsidies for electric bills and by negotiating with food manufacturers to force prices down.

In France, inflation has fallen now more than a third from a year earlier, but higher food prices have been persistent. A typical basket of food basics that includes items such as pasta and yogurt is 3 to 5 percent higher than it was a year ago, after a 16 percent surge for 2023.

Mr. Macron had promised to wrestle food costs down further this year. The government moved up annual price negotiations between suppliers and retailers in February, and put pressure on companies to limit increases.

The shrinkflation campaign is the latest weapon. Stores will have to display signs for two months after downsized products have been put on their shelves, according to the government decree issued Friday. The signs will appear near a variety of goods made by food companies, as well as for the supermarket’s private-label brands, from snacks and soda to bags of rice and laundry detergent. Prepackaged foods, like shrink-wrapped deli cold cuts or foods sold in bulk, will be exempt.

Many global consumer goods companies have raised prices by double-digit percentages in the past year, attributing the increases to higher costs of ingredients and labor. Even so, many of those companies have reported expanding profits as they sell fewer items at higher prices.

The issue came to a head in France last year when Carrefour announced that it would no longer sell PepsiCo products because the prices were “unacceptably” high for consumers, escalating a showdown by French retailers to name and shame brands that were not reducing prices as inflation eases.

As part of its campaign, Carrefour also put up shrinkflation posters next to products like Lipton tea warning shoppers that they were paying a higher price for a product whose volume had shrunk.

France has submitted a proposal to the European Union that would force food retailers throughout Europe to carry out a shrinkflation labeling campaign.

Liz Alderman is the chief European business correspondent, writing about economic, social and policy developments around Europe. More about Liz Alderman

Business | California’s fast food prices rose 7% before…

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Business | California’s fast food prices rose 7% before new $20 wage, No. 1 jump in US

Costs continue to rise for labor, ingredients, energy and other operational expenses..

California fast food prices have risen by 7% in six months – the biggest bump in the nation, according to one industry cost tracker

My trusty spreadsheet reviewed a study by Datassential tracking what changed price-wise at quick-serve eateries in the run-up to the April 1 start of California’s $20 minimum wage for workers at big chains .

California fast-food diners are by no means alone in dealing with less economical menus. Costs in the food business continue to rise – whether those be labor, ingredients, energy, or other operational expenses.

Yes, California fast-food prices rose the most among the states in the six months ending in March. But the hikes were not much higher than No. 2 Washington (6.1%) and No. 3 Kentucky (6%). Nationwide, fast food diners saw 4.5% price hikes over the half-year.

Note that diners switching to full-service restaurants didn’t escape inflation either, but they found smaller hikes, according to this math.

These California restaurateurs raised prices by 3.3% in six months. That ranked third-highest nationally, behind Hawaii and Washington state. Nationally, full-service menu items were 2.4% costlier.

Geographically speaking

No matter what’s next for fast food costs , it’s a good bet that variations won’t be uniform across the state.

Consider what the study found when it looked at quick-serve pricing at a regional level, using a fast-food restaurant’s area code.

California had four of the nation’s top 10 places in terms of overall price hikes among 288 US area codes. No. 1 was the 530 area code, which includes Redding, Chico, and Davis with an 8.9% price hike. No. 7 was the Riverside County’s 951, up 7.9%. No. 9 was area code 209 surrounding Stockton, up 7.9%. And No. 10 was around Oakland (510), up 7.8%.

These are somewhat less densely populated regions where there may be fewer competitors and more flexibility for owners to raise prices.

Conversely, California’s smallest price hikes were found in San Jose’s 408 area code – a 5.5% gain, ranking No. 79 nationally. The next four thinnest increases were found around Los Angeles – area code 424 (Up 5.8%, No. 60), 747 (Up 5.7%, No. 65), 213 (Up 5.6%, No. 69), and 818 (Up 5.6%, No. 73).

In heavily populated regions, stiffer battles for customers may limit how much fast food operators can increase what they charge.

Bottom line

The $20 wage floor will alter California fast food in various ways , depending on how chain operators choose to incorporate pricier labor into their business strategies – and how customers react to any changes.

Higher menu prices are the obvious outcome, but consumers should expect to see chains offering more deals, especially for loyal customers. With the cost of fast food approaching what one might pay at more affordable sit-down eateries, the competition for diners may curb price hikes for fast food.

Service also could be trimmed. Fewer fast-food menu choices – which simplify cooking and serving – are one option. Other operators may choose to limit hours or staffing – perhaps shortening the time dining rooms are open at drive-through locations.

The $20 wage may also motivate owners to implement various forms of automation – from order kiosks to food-prep robots – to prune how many workers are required.

And, yes, some California fast food shops may close – and others may never be opened – as profitability shrinks with costlier labor.

How other California area codes fared in this fast-food inflation ranking …

916 (Sacramento): Up 7.6% in six months, No. 13 of 288 ranked nationally.

442 (Southern California): Up 7.6%, No. 14.

559 (Fresno): Up 7.5%, No. 15.

707 (Santa Rosa): Up 7.5%, No. 16.

909 (Inland Empire): Up 7.4%, No. 18.

925 (Concord): Up 7.4%, No. 19.

760 (Southern California): Up 7.2%, No. 24.

562 (Long Beach): Up 7.1%, No. 25.

805 (Ventura County): Up 6.9%, No. 27.

661 (Bakersfield-Lancaster): Up 6.9%, No. 30.

714 (North Orange County): Up 6.7%, No. 31.

626 (Pasadena-Alhambra): Up 6.5%, No. 35.

949 (South Orange County): Up 6.5%, No. 37.

619 (San Diego): Up 6.4%, No. 38.

323 (Los Angeles): Up 6.4%, No. 39.

310 (Los Angeles): Up 6.4%, No. 40.

650 (San Mateo-Burlingame): Up 6.2%, No. 45.

858 (San Diego): Up 6.2%, No. 47.

831 (Salinas-Hollister): Up 5.9%, No. 56.

657 (North Orange County): Up 5.9%, No. 58.

415 (San Francisco): Up 5.9%, No. 59.

By the way, Boston’s 617 area code had the smallest price gains nationally – up only 1.8% in six months.

Jonathan Lansner is the business columnist for the Southern California News Group. He can be reached at [email protected]

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Fast-food businesses hiking prices because of higher minimum wage sound like Gordon Gekko

'greed is right,' the 'wall street' character claimed. wrong. it's outrageous that multibillion dollar corporations begrudge workers a living wage and now take it out on their customers..

Conservative economists have been warning us about the dangers of raising the minimum wage for as long as I can remember, which is back to when I earned about $2.00 an hour, the federal minimum wage in 1975 .

So it should be no surprise that in California, which recently raised the minimum wage for large fast-food chains to at least $20 an hour, up from $16 an hour , those restaurants are raising prices – or threatening to – and planning to increase the use of kiosks to replace counter workers (though plans for such automation were likely already in place).

I remember when it was commonplace to hear arguments for abolishing the minimum wage. Let the free market sort out wages and prices, went the logic. Government intervention leads to inflation and unemployment. My college economics professor made the case passionately. If you don’t like your pay, get another job, get trained, go back to school, etc. The economy works best and grows fastest when everyone is out for themselves. Sure, people will fall through the cracks. Just don’t let it be you.

I was reminded of this when I watched the first "Wall Street" movie in which Gordon Gekko , played brilliantly by Michael Douglas and not accidentally named (though spelled slightly differently) after a reptile, gives the famous “greed is good” speech to the shareholders of a company he wishes to take over and pillage. 

" Greed – for lack of a better word – is good ," Gekko says. "Greed is right. Greed works. Greed clarifies, cuts through, and captures the essence of the evolutionary spirit. Greed, in all of its forms – greed for life, for money, for love, knowledge – has marked the upward surge of mankind. And greed – you mark my words – will not only save Teldar Paper, but that other malfunctioning corporation called the USA.”

His reference to “the evolutionary spirit” seems an obvious nod, on the part of screenwriters Oliver Stone (also the film’s director) and Stanley Weiser , to the social Darwinism of the late 19th and early 20th centuries, a bogus theory used to justify racism and other inhumanity, a cinematic commentary on the shameless rapacity of corporate raiders during the 1980s.

How 'shareholder primacy' justifies greed

I’m afraid that “evolutionary spirit” is very much with us today: billionaires less interested in curbing climate change than preparing their personal bunkers to survive it; an airplane manufacturer that apparently has been putting profit ahead of safety; fire-arms manufacturers – and the politicians who carry their water – who seem to believe that any sale of a weapon is a good sale, even if it is to someone with mental illness or a grudge against a former spouse or co-worker, even if it results in mass slaughter; and all manner of other corporations maximizing profits regardless of the harm. 

Such cravenness is often justified by the principle of “shareholder primacy,” the belief that corporations are bound by an obligation to maximize profits for the sake of their shareholders, and those of us who own stock or mutual funds or have a public pension are the financial beneficiaries of such blind loyalty to profit. But not all of us wish to be held morally hostage by our financial futures.

Pay your workers a living wage: 'Tipflation' is unfair to employees and customers

I believe there are many people, like me, with a modest share of the collective prosperity who are willing to enjoy a smaller financial return for the sake of those trying to subsist on the minimum wage in economically depressed communities. We find it outrageous that multibillion dollar corporations begrudge their workers a living wage and are willing to take it out on their own disadvantaged customers.

According to the National Conference of State Legislatures , 34 states, territories and districts have minimum wages above $7.25 an hour. Georgia and Wyoming have a minimum below that. Five states have not adopted a state minimum: Alabama, Louisiana, Mississippi, South Carolina and Tennessee. The federal minimum wage governs those seven states. 

What's worth more to me than my hourly wage

That economics professor of mine used to say that capitalism was human nature, that competing for resources and consolidating wealth were as natural as the flowers in spring.

I thought he made sense then, but after 32 years teaching mostly underprivileged children, I am no longer so sure.

I am paid for my work and am not shy about demanding compensation – though, like many teachers , I often do more than I am required. I don’t mind it because what I get from helping students overcome their circumstances is worth more to me than my hourly wage.

What do you need to get into college? How 'objective' assessments fail my students.

This is something over which affluent friends have expressed envy. Perhaps some of that is patronizing, but I am quite sure that the endless pursuit of wealth really is a shallow endeavor doomed to leave most people feeling rather empty.

Many smart people know this and try to balance their lives – to pursue financial stability but not at the expense of their souls.

Wouldn’t we all be better off if the laws that govern business reflected that more? 

Wouldn’t the future of humanity benefit from the most powerful corporations making a sincere commitment to the communities that make them so wealthy?

Larry Strauss, a high school English teacher in South Los Angeles since 1992, is   the author of more than a dozen books, including “ Students First and Other Lies: Straight Talk From a Veteran Teacher ” and his new novel, " Light Man. "

Someone went on a rant about 'outrageous' food prices at Toronto's Rogers Centre

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One Toronto Blue Jays fan went on an online tirade over the cost of grabbing a bite to eat at the Rogers Centre, sharing a now-viral video highlighting some pretty outrageous prices for standard ballpark fare like hot dogs and beer.

Sports content creator Jesse Pollock, best known for pissing off local sports fans with his comedic levels of hate for the Toronto Maple Leafs, is still very much a Blue Jays fan, though he is not at all a fan of the stadium's ever-increasing food prices.

@jessepollock22 The prices for food at sporting events are getting outrageous 😵‍💫💰 #sports #baseball #mlb #bluejays #toronto #canada ♬ original sound - Jesse Pollock

Pollock goes off in the clip about prices at stadium concession stands, including chicken tenders and footlong hot dog combos selling at over $30, calling the prices "outrageous."

The clip goes on to show tacos combos priced at $26.58 with a souvenir fountain drink and $29.58 for the same combo with a Cutwater Margarita in place of the soft drink.

Pollock continues to show off menu items like a plant-based bowl and bottled beverage combo for $25.68, and a souvenir cup of draught beer for $17.58, which he somewhat misleadingly narrates as "$18 for a beer," rounding up the price and failing to mention the souvenir cup upcharge.

"I mean they have the souvenir cups... but still outrageous. Toronto prices for you," writes one user.

Granted, some of the prices are harder to justify, like the Pizza Nova cheese slice registering at almost $8, about which Pollock exclaimed, "this is not right."

Many commenters agree with Pollock's rant.

One wrote, "Toronto sports are insane on pricing I only go to a jays game if its loonie dog days."

Pollock wasn't critical of all menu items, though, and did praise the $1 hot dogs served at Loonie Dogs Night during Tuesday home games.

A few Jays fans were quick to point out that food can be brought to games as a way to get around exorbitant stadium prices. Or just eat outside the Dome.

"Right outside the gates, you can get a great sausage and drink for less than $10, just eat before you go in," reads one response.

The Blue Jays rolled out several new menu items this year after ditching the team's former food supplier following the conclusion of the 2023 season.

jessepollock22 /TikTok

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